First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.
Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.
Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***
Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans. See? None of them are perfect or exact... Have fun with this!
Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
Pat the wedges dry one more time and place in a single layer, without touching, onto the pans. The drier they are., the better...
Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.
Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.
Sprinkle with extra sea salt to taste/if needed. Serve!
NOTES:
- Try to find sweet potatoes that are a little thick and long, per the picture below. They will be easier to cut into wedges.
Like these^^^
- You can also duplicate this exact recipe for regular french fries by replacing the sweet potatoes with equal amounts russet potatoes.
Ingredients
Directions
First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.
Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.
Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***
Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans. See? None of them are perfect or exact... Have fun with this!
Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
Pat the wedges dry one more time and place in a single layer, without touching, onto the pans. The drier they are., the better...
Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.
Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.
Sprinkle with extra sea salt to taste/if needed. Serve!